Ingredients
- 1 (9-inch) tart shell
- 2 1/2 cups heavy cream
- 1/3 cup granulated sugar
- 1/4 cup cocoa powder
- 2 tablespoons cornstarch
- 6 large egg yolks
- 2 teaspoons pure vanilla extract
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 4 tablespoons salted butter
- 8 ounces good-quality semi-sweet chocolate
- 2 cups whipped cream
- Chocolate curls for topping
Directions
Whisk together the cream, sugar, cocoa powder, cornstarch, egg yolks, vanilla, espresso powder, and salt in a saucepan.
Cook over medium heat, whisking constantly, until the mixture comes to a simmer.
Remove the saucepan from the heat and stir in the chocolate and butter until fully melted and smooth.
Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens, about 2 to 3 minutes. Do not allow it to boil vigorously.
Pour the filling into the cooled crust and spread into an even layer.
Place a piece of plastic wrap directly onto the surface of the pudding and refrigerate for at least 4 hours or until set.
Once chilled, top with whipped cream and chocolate curls.
Frequently Asked Questions
How do I prevent my homemade chocolate pudding pie filling from getting a skin while chilling?
To prevent a skin from forming on this rich chocolate pudding filling while it chills, immediately press a piece of plastic wrap directly onto the surface of the hot mixture before placing it in the refrigerator. This seals out the air, which is what causes the undesirable film. The total chilling time required is 4 hours before serving.
Can I substitute the heavy cream in this Chocolate Pudding Pie recipe?
While heavy cream provides the necessary richness and structure for this decadent pie, you can substitute it with a mix of 1 1/2 cups whole milk and 1 cup half-and-half for a slightly lighter result. Ensure you still whisk constantly over medium heat until the mixture simmers to properly activate the cornstarch.
What is the best way to store leftovers of this Chocolate Pudding Pie?
Store any leftover Chocolate Pudding Pie, preferably covered loosely with foil or plastic wrap, in the refrigerator. Because the filling contains egg yolks, it is best enjoyed within 3 to 4 days for optimal texture and flavor.
